不同灰豆腐（一种中国传统发酵大豆凝乳）的特色风味化合物和细菌群落

IF 3.1 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Properties Pub Date : 2024-03-22 DOI:10.1080/10942912.2024.2327336

Chunzhi Xie, Kexin Zhou, Jingjing Ren, Yue Tang, Heng Yuan, Enqi Liu, Yu Wang

引用次数: 0

摘要

灰豆腐是一种中国传统的发酵大豆凝乳，其风味受细菌群落的影响很大。本研究采用头孢菌素（headsp...

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Characteristic flavor compounds and bacterial community of different gray sufu, a traditional Chinese fermented soybean curd

Gray sufu is a traditional Chinese fermented soybean curd, and its flavor is significantly influenced by bacterial community. In this study, volatile flavor compounds (VFCs) were examined by headsp...

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

International Journal of Food Properties 工程技术-食品科技

CiteScore

5.20

自引率

3.40%

发文量

167

审稿时长

4.3 months

期刊介绍： The International Journal of Food Properties publishes original research papers devoted to all scientific and applied aspects of food properties. The emphasis is on measurement methods, development of standards, and data on food properties, predictions, and applications. The International Journal of Food Properties brings together the widely scattered research in the area of food properties and provides an international forum for scientists and technologists for rapid dissemination of their research results, ideas, and knowledge. Other features include review articles, book reviews, letters to the editor, conference papers, news, and commercial advertisements.